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PASTA WITH SPRING VEGETABLES

Ingredients:
Broccoli florets - 1 cup
Baby leeks - 115 gms
Asparagus - 225 gms (trimmed)
Fennel bulb - 1 small
Fresh or frozen peas - 115 gms
Butter - 3 tbsp
Shallot - 1 (chopped)
Fresh mixed herbs (parsley, thyme and sage) - 3 tbsp (chopped)
Double cream - 300 ml
Dried penne pasta - 350 gms
Salt and ground black pepper
Freshly grated Parmesan cheese 

Method:

  • Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 5 cm lengths. Trim the fennel bulb and cut into wedges.
  • Cook the vegetables i boiling salted water until just tender. Remove with a slotted spoon and keep hot.
  • Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned.
  • Stir in the herbs and cream and cook for a few minutes, until slightly thickened..
  • Meanwhile, cook the pasta in boiling salted water until just tender. Drain well and add to the sauce with the vegetables.
  • Toss gently and season with black pepper.
  • Serve the pasta at once with a generous sprinkling of freshly grated parmesan.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.